Spoon the glaze over the top of the cake, letting it drip down the sides. Add more confectionersРІР‚в„ў sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than youРІР‚в„ўd think, about the consistency of molasses or honey). To make the glaze: in a medium bowl, whisk together the confectionersРІР‚в„ў sugar and lemon juice. When the cake is cool, carefully transfer it to a serving platter.Allow the cake to cool completely, about one hour. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Making lemon pound cake is very easy, but follow these tips for optimal results: (To make this lemon cake recipe and skip the tips, follow the steps below included in the printable recipe card.) DonРІР‚в„ўt omit the lemon zest: you might be tempted to skip the zest, but donРІР‚в„ўt Along with the lemon juice, the zest is what contributes to the. Slip a large piece of parchment paper, aluminum foil, or paper towels under the rack for easy clean-up. Remove from the heat and stir in the lemon juice. Combine the water and sugar in a saucepan and bring to a boil. (Set a timer because if it stays in the pan too long, it may stick.) Cool the cake in the pan for ten minutes. Carefully run an offset spatula or table knife around the edges of your pan, between the pan and the cake, to loosen the cake from the pan (donРІР‚в„ўt forget the center tube). Bake for 65 to 75 minutes, or until the cake is golden and a tester comes out clean. Spoon the thick batter into the prepared Bundt pan and smooth with a rubber spatula.Coat the greased pan generously with granulated sugar, making sure the entire surface of the pan is evenly coated. Add the eggs one at a time, mixing after each addition. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the granulated sugar on medium-high speed until light and fluffy, about 5 minutes. (See note below before completing this step.) Thoroughly grease aР’В 10-inchР’В Bundt pan with nonstick cooking spray or vegetable shortening, making sure to get into all the crevices. Thoroughly coat a 10-cup Bundt pan with cooking spray.Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated. Finally, beat in the remaining flour mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture.Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes.In another bowl, whisk together the buttermilk, lemon zest and lemon juice.In a medium bowl, whisk together the flour, baking soda and salt.Preheat the oven toР’В 325РІВРЏР’В and set an oven rack in the middle position.

Lemon pound cake recipe